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Crispy Potatoes with Green Beans & Eggs

http://www.eatingwell.com/recipes/crispy_potatoes_with_green_beans_eggs.html

From EatingWell:  Spring 2003, The EatingWell Healthy in a Hurry Cookbook (2006)

This is a one-skillet meal, reminiscent of diner fare at roadside restaurants across the U.S. It can be made with either leftover or raw potatoes. Even while making dinner in a hurry, don't rush this dish: you want to cook the potato cubes until they are crispy outside but still creamy inside.

4 servings | Active Time: 35 minutes | Total Time: 40 minutes

Ingredients

Preparation

  1. If using fresh green beans, cook in a large saucepan of boiling water until crisp-tender, about 3 minutes. Drain and refresh under cold running water.
  2. Heat oil in a large nonstick or cast-iron skillet over medium heat until hot enough to sizzle a piece of potato. Spread potatoes in an even layer and cook, turning every few minutes with a wide spatula, until tender and browned, 15 to 20 minutes for raw potatoes, 10 to 12 minutes for cooked. Stir in the green beans, garlic, crushed red pepper, salt and pepper.
  3. Crack each egg into a small bowl and slip them one at a time into the pan on top of the vegetables, spacing evenly. Cover and cook over medium heat until the whites are set and the yolks are cooked to your taste, 3 to 5 minutes. Sprinkle the eggs with paprika, if desired, and serve immediately.

Nutrition

Per serving : 315 Calories; 12 g Fat; 3 g Sat; 7 g Mono; 212 mg Cholesterol; 42 g Carbohydrates; 10 g Protein; 5 g Fiber; 371 mg Sodium; 780 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 2 starch, 1/2 vegetable, 1 lean protein, 2 fat